Heat a cast iron skillet over medium-high heat. Heat tortillas for about 10-15 seconds per side and set aside.

If pie filling is in slices, cut into small chunks. Spoon about a tablespoon of filling onto each tortilla and roll up tightly. Place seam side down on a plate.

Mix sugar and cinnamon together and place in a shallow dish or small plate. Heat oil to 350°F in a French oven or deep skillet.

Using steel tongs, place each tortilla roll into oil, seam side down. Hold tortilla roll with gentle pressure until seam is sealed and will not come apart.

Roll to brown on all sides, about 2-3 minutes each.

Gently remove from oil, and allow excess oil to drain into pan.

Roll in cinnamon sugar mixture and place on a paper towel lined rack to cool slightly. Repeat with remaining ingredients.

Serve with whipped cream and caramel sauce if desired.